Easy Lamb Spare Ribs

Here is my favorite lamb spare ribs recipe, with a smoky spice rub featuring toasted fennel and smoked paprika, and a sticky-sweet glaze made with maple syrup, ketchup, and a touch of tangy mustard.

These lamb ribs are my go-to when we want something a little different from the usual pork or beef ribs. I usually throw them in the oven low and slow, then finish them with that glossy glaze. The meat just falls right off the bone, and everyone always goes back for seconds.

What Kind of Lamb Ribs Should I Use?

Lamb spare ribs are typically cut from the breast section of the lamb, and they’re usually sold as a rack or already cut into individual ribs. You can find them at most butcher shops or specialty grocery stores, though you might need to call ahead to make sure they have them in stock. If lamb spare ribs aren’t available, you can also use lamb riblets or even ask your butcher to cut lamb breast into rib portions for you. Look for ribs with a good amount of meat on them and a nice layer of fat, which will help keep them moist and flavorful during cooking.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Lamb ribs: If lamb isn’t your thing or you can’t find it, pork spare ribs or beef short ribs work great with this same preparation. Just keep in mind that cooking times might vary slightly – pork ribs typically take about the same time, while beef ribs might need a bit longer.
• Fennel seeds: Don’t have fennel seeds? You can use caraway seeds for a similar flavor, or just leave them out if you’re not a fan of that licorice-like taste.
• Smoked paprika: Regular paprika works fine here, though you’ll lose some of that smoky depth. You could also try a pinch of chipotle powder for a different kind of smokiness.
• Maple syrup: Honey or agave nectar can stand in for maple syrup. The flavor will be slightly different, but you’ll still get that sweet glaze.
• Dijon mustard: Yellow mustard or whole grain mustard both work as substitutes. Yellow mustard is milder, while whole grain adds a bit more texture to the sauce.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking lamb ribs is skipping the low and slow initial bake, which is what breaks down the tough connective tissue and makes the meat fall-off-the-bone tender – rushing this step at a higher temperature will leave you with chewy, disappointing ribs.

Another common error is letting the water in the pan evaporate completely during that first two-hour bake, so check it halfway through and add more if needed to keep the ribs steaming properly.

When you start brushing on the sauce, resist the urge to slather it on too thick at first – build up thin layers every 8-10 minutes during that final 25 minutes to create a sticky glaze without burning the sugars in the maple syrup and brown sugar.

For extra flavor, let the ribs rest for 5-10 minutes after baking so the juices redistribute throughout the meat instead of running all over your cutting board.

What to Serve With Lamb Spare Ribs?

These ribs are sweet and smoky, so they pair really well with simple sides that won’t compete with all those great flavors. I love serving them with creamy coleslaw and roasted potatoes – the cool, crunchy slaw is a nice contrast to the sticky, tender meat. You could also go with classic barbecue sides like baked beans, corn on the cob, or a fresh cucumber salad to balance out the richness. If you want something a bit different, try serving the ribs with couscous or a grain salad with fresh herbs and lemon.

Storage Instructions

Store: Keep your leftover lamb ribs in an airtight container in the fridge for up to 4 days. They actually taste pretty great the next day once all those flavors have had more time to soak in.

Freeze: Lamb ribs freeze really well for up to 3 months. I like to wrap them tightly in foil first, then put them in a freezer bag to prevent freezer burn. You can freeze them with or without the sauce.

Reheat: The best way to reheat these is in the oven at 300°F for about 15-20 minutes until warmed through. You can also use the microwave in a pinch, but the oven keeps them from getting rubbery and helps crisp up the edges again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 110-125 g
• Fat: 190-210 g
• Carbohydrates: 110-125 g

Ingredients

For the ribs and rub:

• 2 lb lamb ribs
• 1 tsp fennel seeds (toasted and crushed)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup water

For the glaze:

• 1/4 cup maple syrup
• 1/4 cup ketchup
• 2 tbsp bbq sauce
• 2 1/2 tbsp brown sugar
• 1 tbsp dijon mustard
• 1 tsp apple cider vinegar

Step 1: Prepare the Dry Rub and Preheat

• 1 tsp fennel seeds
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp pepper

Preheat your oven to 300°F and position a rack in the lower-middle section.

While the oven heats, combine the toasted fennel seeds, garlic powder, smoked paprika, cumin, salt, and pepper in a small bowl.

This dry rub will be the foundation of your ribs’ flavor, so make sure the spices are evenly mixed and the fennel seeds are well crushed.

Step 2: Season and Prepare the Ribs for Braising

• 2 lb lamb ribs
• 1 cup water
• dry rub mixture from Step 1

Pat the lamb ribs dry with paper towels, then generously coat them on all sides with the dry rub from Step 1, pressing it gently into the meat to ensure it adheres well.

Place the seasoned ribs on a roasting rack set inside a roasting pan, then pour the water into the bottom of the pan (not over the ribs).

Cover the entire pan tightly with foil to trap steam during the long, gentle braise.

Step 3: Low and Slow Braise

Bake the covered ribs in the preheated 300°F oven for 2 hours.

The low heat and steam will gently break down the connective tissue and render the fat, making the meat tender and succulent.

I like to set a timer so I don’t forget—this hands-off time is perfect for prep work or relaxation.

Step 4: Make the Glaze

• 1/4 cup maple syrup
• 1/4 cup ketchup
• 2 tbsp bbq sauce
• 2 1/2 tbsp brown sugar
• 1 tbsp dijon mustard
• 1 tsp apple cider vinegar

While the ribs are finishing their final hour of braising, whisk together the maple syrup, ketchup, BBQ sauce, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl until smooth and well combined.

This glossy glaze will caramelize beautifully on the ribs and add a sweet-savory finish.

Step 5: Glaze and Finish

• braised ribs from Step 3
• glaze mixture from Step 4

Remove the ribs from the oven and carefully peel back the foil, releasing the steam away from you.

Generously brush the ribs with the glaze from Step 4, then return them to the oven uncovered for 25 minutes.

During this time, brush additional glaze onto the ribs every 7-8 minutes, building up layers of sticky, caramelized coating.

I always reserve a bit of glaze to brush on right before serving—it gives the ribs an extra shine and flavor boost.

Easy Lamb Spare Ribs

Delicious Easy Lamb Spare Ribs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 42 minutes mins

Servings 2 servings

Calories 2850 kcal

Ingredients

  

For the ribs and rub

• 2 lb lamb ribs
• 1 tsp fennel seeds (toasted and crushed)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup water

For the glaze

• 1/4 cup maple syrup
• 1/4 cup ketchup
• 2 tbsp bbq sauce
• 2 1/2 tbsp brown sugar
• 1 tbsp dijon mustard
• 1 tsp apple cider vinegar

Instructions

 

• Preheat your oven to 300°F and position a rack in the lower-middle section. While the oven heats, combine the toasted fennel seeds, garlic powder, smoked paprika, cumin, salt, and pepper in a small bowl. This dry rub will be the foundation of your ribs' flavor, so make sure the spices are evenly mixed and the fennel seeds are well crushed.
• Pat the lamb ribs dry with paper towels, then generously coat them on all sides with the dry rub from Step 1, pressing it gently into the meat to ensure it adheres well. Place the seasoned ribs on a roasting rack set inside a roasting pan, then pour the water into the bottom of the pan (not over the ribs). Cover the entire pan tightly with foil to trap steam during the long, gentle braise.
• Bake the covered ribs in the preheated 300°F oven for 2 hours. The low heat and steam will gently break down the connective tissue and render the fat, making the meat tender and succulent. I like to set a timer so I don't forget—this hands-off time is perfect for prep work or relaxation.
• While the ribs are finishing their final hour of braising, whisk together the maple syrup, ketchup, BBQ sauce, brown sugar, Dijon mustard, and apple cider vinegar in a small bowl until smooth and well combined. This glossy glaze will caramelize beautifully on the ribs and add a sweet-savory finish.
• Remove the ribs from the oven and carefully peel back the foil, releasing the steam away from you. Generously brush the ribs with the glaze from Step 4, then return them to the oven uncovered for 25 minutes. During this time, brush additional glaze onto the ribs every 7-8 minutes, building up layers of sticky, caramelized coating. I always reserve a bit of glaze to brush on right before serving—it gives the ribs an extra shine and flavor boost.